Warm Kale Salad with Tahini-Ginger Dressing & Avocado

thegardenofeating.org

Annette Driscoll

subheading: For the dressing:

¼ cup oil (grapeseed, sunflower or safflower)

1 Tbsp sesame oil

3 Tbsp tahini

3 Tbsp tamari or soy sauce (I only had soy so I used that)

2 Tbsp rice vinegar (unseasoned)

1 tsp sambal oelek or sriracha (you can use more if you like it hotter - I'm wimpy about heat)

1 Tbsp honey

1 large garlic clove, pressed or finely chopped

A 1-inch piece of ginger, peeled and finely chopped or grated

2 tsp sesame seeds

subheading: For the salad:

2 bunches organic kale, ribs removed and roughly chopped

1 ripe avocado, peeled and sliced

1 Tbsp toasted sesame seeds

Sprinkle of sea salt

Few grinds of white pepper

Directions at thegardenofeating.org

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